Food recipes
Egg-Free Double Chocolate Chip Cookies
Egg-Free Double Chocolate Chip Cookies Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table margarine, regular, 80% fat, composit...
Egg-Free Double Chocolate Chip Cookies
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
margarine, regular, 80% fat, composite, stick, without salt
sugars, brown
water, bottled, generic
oil, olive, salad or cooking
vanilla extract
oats
spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,
Directions:
Note: The egg in this recipe is replaced by 1 teaspoon baking powder, 1 1/2 tablespoons water, and 1 1/2 tablespoons oil.
Preheat oven to 375 degrees F.
In a small bowl, stir together flour, 1 3/4 teaspoons baking powder and salt.
Set aside.
In a medium-sized bowl, cream together margarine and brown sugar with an electric mixer.
Add 1 teaspoon baking powder, water, oil and vanilla extract.
Beat well.
Add flour mixture to creamed mixture.
Stir to combine.
Add oats and both chocolate chips.
Stir gently to combine.
Line a cookie sheet with parchment paper.
If you dont have parchment paper, grease the sheet.
Drop cookie dough by teaspoonfuls onto cookie sheet 1 to 2 inches apart.
Bake for 810 minutes, or until cookies just start to brown.
Allow cookies to cool on the sheet for a few minutes then remove to a wire rack to cool completely.
Makes about 30 cookies.
Recipe adapted from Cookies by Hilaire Walden.
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
margarine, regular, 80% fat, composite, stick, without salt
sugars, brown
water, bottled, generic
oil, olive, salad or cooking
vanilla extract
oats
spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,
Directions:
Note: The egg in this recipe is replaced by 1 teaspoon baking powder, 1 1/2 tablespoons water, and 1 1/2 tablespoons oil.
Preheat oven to 375 degrees F.
In a small bowl, stir together flour, 1 3/4 teaspoons baking powder and salt.
Set aside.
In a medium-sized bowl, cream together margarine and brown sugar with an electric mixer.
Add 1 teaspoon baking powder, water, oil and vanilla extract.
Beat well.
Add flour mixture to creamed mixture.
Stir to combine.
Add oats and both chocolate chips.
Stir gently to combine.
Line a cookie sheet with parchment paper.
If you dont have parchment paper, grease the sheet.
Drop cookie dough by teaspoonfuls onto cookie sheet 1 to 2 inches apart.
Bake for 810 minutes, or until cookies just start to brown.
Allow cookies to cool on the sheet for a few minutes then remove to a wire rack to cool completely.
Makes about 30 cookies.
Recipe adapted from Cookies by Hilaire Walden.